Thermometers with probe: features, types, selection, operation

A kitchen thermometer is one of those items that must be purchased first when equipping a kitchen. It may seem that there is especially nowhere to use it and it is required only for beginners or insecure cooks, but this is not at all the case. When cooking certain dishes, the thermometer is able to assist you in bringing them to the required level of readiness and serve just in the form that is intended.

A thermometer with a probe (probe) is a device used to monitor the temperature indicators of food ingredients. He is an excellent assistant if, when cooking, you must strictly follow all the rules in order to get the desired result. A long metal probe makes it possible to find out the readiness of the dish in the middle, and not just on its outer side. Most of all, this is important for large pieces of meat, desserts or fish.

There are 2 key types of thermometers: digital (electronic) and analog. Electronic appliances are a great choice for people who are serious and pedantic about cooking.

Analog (they are mechanical, bimetallic, spring, switch) thermometers are equipped with a stainless steel probe (from 8 to 20 centimeters) with a measuring element integrated into its tip. This type of device operates according to the method of expansion of bodies from increasing temperature. There are 2 scale options.

1. In one, when the metal is heated, the arrow of the device shifts, outside the dial is similar to a clock. The sensor is usually a steel spiral or a bimetal plate.
2. The second type is also similar to a watch, only instead of the traditional hands, a tube with colored liquid is used as a scale. As the temperature of the dish increases, the liquid expands and the scale rises. When cooling, the opposite effect occurs.

There are a huge variety of digital temperature probes, but we will focus on two main ones.

• Standard Digital Thermometer (It is also called a thermal probe, a thermometer with a probe, a needle thermometer). This device is very popular. It is a small electronic unit with a display and a thin metal probe in the shape of a needle, which is immersed in the products. The accuracy of his measurements is quite high, he determines the temperature quite quickly, and the only drawback is the excess plastic elements, which is why it should not be used at extremely high temperatures. Among his “comrades,” he is the most budgetary, since he does not have any auxiliary functions.

• With remote probe. A device of this kind is needed for cooks who prefer to cook in the oven. The cooking probe is not equipped with a rigidly fixed needle, but with a separate needle on a flexible stainless steel wire. He reaches inside the oven, where the spike is immersed in food. The device itself remains outside. Meat and confectionery will be cooked under control for as long as it takes for a perfect baking dish.

A thermometer with a remote probe is 2-3 times more expensive than conventional samples, but at the same time it has a lot of auxiliary options. You can set a timer on it, as well as configure the sensor, which will work when the food is absolutely ready. The buzzer will notify the owner that it is time to take out a baking sheet.

Due to the elasticity of the wire, the probe can be placed in the most inaccessible areas. Additionally, the device can be used for cooking meat on the barbecue, grill and in the smokehouse. You will not believe it, but the device can be used to measure the temperature of a solution of concrete and the like.

Infrared thermometers (pyrometers, IR thermometers, non-contact thermometers) are the most modern devices, they set the temperature on the outside of the objects. These devices make measurements, taking as a basis the intensity of the generated thermal radiation. Not every housewife will need a kitchen device of a similar direction, since it cannot be used to measure the temperature in the depth of the prepared dish.

However, it is comfortable when measuring the heat of those dishes whose shell is not supposed to be damaged by punctures. In addition, an IR thermometer can measure the temperature of empty heated dishes. This is practical if prescription food is supposed to be fried at a specific temperature.

But it should be noted that the farther away it is from the test item, the greater the deviation.

Advantages:

• relatively low cost;
• ease of use;
• just wash;
• the device is equipped with a clip for fixing on the pan;
• functions without batteries and other batteries.

Disadvantages:

• measurement accuracy varies within a few degrees;
• imperfect scale - as a rule, it is very narrow, which makes it possible to apply it only to a small number of dishes;
• to correctly detect the temperature, wait for the probe to heat up;
• with careless use (drop, shock), the deviation of measurements increases;
• it is necessary to clean the probe after any measurement;
• damages the structure of the dish when measuring.

Advantages:

• high accuracy of measurements;
• scale scale - from -50 to +300 degrees;
• They have auxiliary options - backlight, buzzer (sound signal when receiving the required temperature).

Disadvantages:

• an abundance of plastic elements that can melt at excessively high temperatures or become unusable during cleaning;
• to accurately determine the temperature, you must wait until the probe warms up;
• need to clean the probe after any measurement;
• damage to the structure of the dish when measuring;
• battery operated.

Advantages:

• instant determination of temperature, you do not need to wait for the probe to warm up, you just need to point the device at the product in order to find out its temperature;
• temperature measurement at a distance of several meters, which simplifies the work with hot dishes;
• do not constantly wash and clean the appliance, since it has no contact with food, which greatly increases the life of the device;
• high-precision - determines the temperature with a small deviation;
• a wide scale, which makes it possible to measure the temperature of not only hot dishes, but also to use it when freezing;
• do not pierce the dish, damaging its shell;
• additional options - fixing the temperature of the last measurement, intense backlight, auto power off, measures in Celsius and Fahrenheit;
• can be used both in the kitchen and in everyday life, for example, by simply measuring the temperature of the battery, water in the bathtub or faucet.

Disadvantages:

• high price;
• it is impossible to measure the temperature in the depth of the prepared dish;
• battery operated.

Chinese trading floors are inundated with advertising of cheap devices, but they can be used when the device is needed a couple of times. If the attitude to the measurement is professional, then the device should be consulted by specialists.

• ThermoWorks - This company exclusively produces thermometers. Makes various modifications, connects them all with high cost and excellent quality.

• Weber - A company that has been operating for more than 100 years. Engaged in the production of grills, smoking accessories. Thermometers in this case are related products.

• Karl Weis and Co - European manufacturer. It is one of the oldest German manufacturers of steel household items. Today it is an indisputable favorite in the manufacture of equipment, cutlery and utensils for kitchens and restaurants.

It is more reliable to purchase a kitchen thermometer for products in a stationary outlet. On the pages of Internet directories there is no way to hold the device in your hands, to examine the build quality and reliability of a thin probe.

It is advisable to refuse inexpensive digital modifications. Basically, the deviation of their indicators does not meet the stated and reaches 3-5 degrees against the guaranteed tenths. It’s easier to get an analog thermometer right away.

Look for devices with the ability to correct readings.

And the last recommendation: try to buy temperature indicators of already tested brands. These companies are much more reliable and work much longer; their devices measure the temperature of liquids, meat dishes and pastries as accurately as possible.

The manufacturer attaches a detailed guide to its use for any kitchen thermometer, however, there is a general series of requirements that are unconditional for execution.

1. Fully immersed in or washed in the water is allowed exclusively moisture resistant accessories.
2. You should not use the device excessively often when piercing a dish - it will lose its own juiciness.
3. A culinary thermometer is used, usually at the final stage of cooking. For barbecue, this is the final 10 minutes of cooking, for whole pieces of meat - the final 15-20 minutes.
4. A specialized table can help determine the degree of readiness of a dish. It contains information about the type of product and the temperature at which it is ready for use.

We must not forget that once every 6 months a check should be made of the accuracy of measuring the readiness of dishes. To clean the thermometer casing for the kitchen itself and its screen is acceptable either with a moistened clean cloth, or with napkins.

To lower devices, as already mentioned, entirely into water, and especially models with a wire, is strictly prohibited.

After cleaning, the device is stored in a place with good ventilation, without excessive moisture and at room temperature.

There are probes even with a radio transmitter, the radius of which is equal to one kilometer, only the need for this device is extremely small. The main thing you need in a kitchen thermometer - so that he provides accurate information and is convenient to use.

An overview of the electronic thermometer with probe is shown below.